A wonderfully-aged Añejo Tequila finished in Wine casks for a sophisticated and refined palate.

Subir Singh worked for Patron, Remy Cointreau, and at Moët Hennessy before joining with his father Ajendra "AJ" Singh — himself a long-time veteran of Patron — to co-found Mico Spirits in 2015. This father-son team is keeping the Spirit simple and clean and the process traditional with the help of agave farmer Juan Nuñez and Maestro Tequilera Karina Rojo. Currently, they have three traditional Tequila editions — Blanco, Reposado, and Añejo.

Like the Reposado, Mico Tequila Añejo starts with the pure, expressive foundation common to all Mico Spirits. That means 100% Weber Blue agave from the Jalisco Highlands, harvested by hand. They are slow-roasted the old-fashioned way — no autoclaves are used that might damaged the character of the Spirit. After mashing, they are slowly fermented for six to seven days and double-distilled.

And this is where it get REALLY interesting. The Añejo is matured in Kentucky Bourbon casks for an average of sixteen months and then finished in Alexander Valley Cabernet barrel for a sophisticated, refined profile.